Partridgeberry Marshmallows

marshmallow, partridgeberry, newfoundland, dessert, sweet

It’s been bitterly cold for days here and I was starting to lose hope for all chances of ever warming up so I wanted to make something I could have a little snack with something warm.  While I don’t know if these would be good in hot chocolate, I do know that these would be great WITH hot chocolate.

The cool thing about marshmallows is that they are so deceptively easy to make, yet no one really thinks about making them.  And once you’ve had the homemade kind, it’s really hard to go back to the store bought chewy styrofoam ones.  The only reason I use the store bought ones is for Rice Krispie treats like my Apricot Curry Rice Krispies or my Cinnamon Bun Bites.  Both use the store bought marshmallows wonderfully.

These, though, offer the sweet, airy texture of marshmallow and the slightly tart perkiness of the partridgeberry.  The wonderful red swirl throughout the marshmallow isn’t necessary but it looks really good when you bring them out for guests.  I adapted this recipe for one using Nutella from www.papernstitchblog.com.

First lay out parchment paper over a 9×13 pan and dust extensively with powdered sugar. They will be sticky.

Pour the three packs of gelatin into 1/2 cup of water and let it sit for about ten minutes.

While you wait for the gelatin go ahead and add the rest of the water, corn syrup , salt, sugar to a medium saucepan. Bring to a boil and allow the candy thermometer to reach 240 degrees.

Next in your mixing bowl combine the gelatin and slowly add the sugar stovetop mixture. Be careful it will be very hot. Beat in the mixer for about 8 minutes until the bowl is warm to the touch and the mixture resembles marshmallow fluff. Now you can add flavor to the marshmallows by adding in your vanilla.

Next add in about 1/4 of the partridgeberry jam and beat until smooth about 1 minute. Work quickly and pour the marshmallow mixture into the pan and use a spatula sprayed with grease to smooth it out.

Then using a knife swirl the rest of the jam into the marshmallows.  Let it sit for about six hours or overnight.

Cut as desired and dust the marshmallows with the rest of the powered sugar.

Partridgeberry Marshmallows

Course Dessert
Servings 24 pieces

Ingredients

  • 1 cup powdered (icing) sugar
  • 1/2 cup water
  • 3 packages unflavoured gelatin
  • 3/4 cup water
  • 3/4 cup light corn syrup This is the clear kind
  • 1 1/2 cups granulated sugar
  • 1/8 tsp salt
  • 1 tsp vanilla extract
  • 3/4 cup partridgeberry jam

Instructions

  1. First lay out parchment paper over a 9×13 pan and dust extensively with powdered sugar. They will be sticky.
  2. Pour the three packs of gelatin into 1/2 cup of water and let it sit for about ten minutes.
  3. While you wait for the gelatin go ahead and add the rest of the water, corn syrup, salt, and sugar to a medium saucepan. Bring to a boil and allow the candy thermometer to reach 240 degrees.
  4. With the whisk attachment on your stand mixer combine the gelatin and slowly add the sugar stovetop mixture while the mixer is on low. Be careful it will be very hot. Turn the mixer to high and whip for about 8 minutes until the bowl is warm to the touch and the mixture resembles marshmallow fluff. Now you can add flavor to the marshmallows by adding in your vanilla.
  5. Next add in about 1/4 of the partridgeberry jam and beat until smooth about 1 minute. Work quickly and pour the marshmallow mixture into the pan and use a spatula sprayed with grease to smooth it out.
  6. Then using a knife swirl the rest of the jam into the marshmallows. Let it sit for about six hours or overnight.

Scrunchies

scrunchie, cookies, coconut, chocolate, chocolate chip, peanut, chewy, oatsNo, this isn’t a post about the elasticty donut a lot of women sported in their hair in the eighties.  It’s about a drop cookie and this drop cookie is chock-a-block full of different ingredients from all over my pantry.  There’s creamy coconut, chocolate chips, and crunchy peanuts.  It almost sounds like I’m writing an ad for a chocolate bar, but this is a cookie.

Ever have one of those days where you look in the pantry and don’t really know what to make?  Sometimes it happens to me too often.  I’m missing a key ingredient and I really don’t want to make a trip to the store for one thing, because it won’t be just one thing I’ll pick up.  So I started searching through my recipes.  And because it’s February already (where did the time go?) this cookie has a touch of maple syrup for flavour.  It’s basically a dump cookie.  You take a whole bunch of different ingredients and blend them all into one cookie.  We’re famous for taking ingredients from the people who visited us from different parts of the world.  Check out my post about molasses to see just that.cookies, scrunchies, peanut, coconut, oats, chocolate, chocolate chip

Also, if you’re wary about having a cookie with peanuts because of allergies, please feel free to leave them out.  Just replace the amount with more chocolate chips, or tree nuts if you’re not allergic to them.  I would suggest something on the crunchy side though.  It’s a great added texture.

Mix the following together in a stand mixer with a paddle attachment or with a hand mixer: oil, brown sugar, egg, milk, and maple syrup.  Either will work fine for this recipe as the batter doesn’t get too stiff.  Now add the oats, coconut, chocolate chips and peanuts.  Then sit back and chill.

Really.  The mixture needs to chill in the fridge for at least ten minutes.  This way the oats will slightly absorb some of the oil and the cookies won’t spread as much.  That’s my tip for the day.  If you don’t want your cookies to spread, chill the batter first.  Of course, you can also put the batter in muffin tins, like I did for my chocolate chip cookies, but it isn’t necessary.

Preheat your oven to 375F.  While the mixture is chilling, you can mix the dry ingredients.  Mix in a bowl the flour, baking soda, baking powder, and salt.  Take the chilled batter out and slowly add the flour mixture until you can’t see any more flour in the batter.  Using a #30 scoop transfer the batter to a parchment or Silpat lined cookie sheet.  Bake for 8-10 minutes.  I did mine for 9, but you know your oven best.  When you take the cookie out of the oven it won’t look completely cooked.  This is okay.  It will still continue to cook while it sits on the pan to cool.  Let to cookies cool on the pan for at least ten minutes before transferring to a wire rack to cool completely.

Scrunchies

This wonderful cookies is packed with great ingredients from your pantry.
Course Dessert
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 4 dozen

Ingredients

  • 1 1/4 cup light brown sugar lightly packed
  • 1 cup vegetable oil
  • 1 large egg
  • 2 tbsp maple syrup
  • 2 tbsp milk any fat content will do (whole, 2%, 1%, skim)
  • 1 cup shredded coconut
  • 1 cup quick oats
  • 1/2 cup semi-sweet chocolate chips
  • 1 3/4 cups All purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup chopped peanuts salted

Instructions

  1. In stand mixer with paddle attachment or hand mixer on low speed, combine the vegetable oil, brown sugar, egg, milk, and maple syrup. Add the coconut, oats, chocolate chips, and peanuts. Mix until blended. Chill in the refrigerator for at least ten minutes.
    scrunchie, cookies, coconut, chocolate, chocolate chip, peanut, chewy, oats
  2. In a separate bowl combine the flour, baking soda, baking powder, and salt. Stir with wire whisk to combine. Remove chilled mixture from fridge and add the dry ingredients on low speed until you can't see any flour in the batter.
  3. Preheat your oven to 375F.
  4. With a #30 scoop, place even scoop on a parchment or Silpat lined cookie sheet, leaving about 2 inches between each cookie. Bake for 8-10 minutes, until the edges are slightly brown. Let the cookies cool on the pan for at least 10 minutes.
    scrunchie, cookies, coconut, chocolate, chocolate chip, peanut, chewy, oats
  5. Transfer to wire rack to cool completely. Enjoy!
    scrunchie, cookies, coconut, chocolate, chocolate chip, peanut, chewy, oats

Recipe Notes

You may substitute another nut if you have a peanut allergy.  This will obviously alter the flavour of the cookies.  Or increase the chocolate chips to one cup and omit the nuts completely.

Partridge Berry Mini Muffins

partridgeberry, mini, muffin, dessert, sweet, berry

If you visit Newfoundland during the summer and early fall you may see people parked by the side of the highway.  They will be sitting there in metal lawn chairs with plastic ice cream buckets at their feet.  Those buckets are probably filled with freshly picked berries.  When we were kids, my brother and I would pick wild blueberries for our nan’s pies.  We would take a plastic margarine tub and was told “Don’t come back until it’s full!”  She still insists we have some pie when we visit.

Newfoundland is unique in that the soil is fairly acidic, making it perfect conditions for acid loving fruit.  The most common fruit one can find is blueberries, raspberries, dogberries, partridgeberries, and bakeapples.  You may not have heard of the last two.  Bakeapples, also known as cloudberries, look like a pale orange raspberry and grows in boggy areas.  Partridgeberries, also known as lingonberries or cowberry, are hearty and the plant can survive temperatures as low as -40C.

partridgeberry, berry, newfoundland,, plant
By Dawn Endico from Menlo Park, Ca.

The fruit is quite tart and can have a slightly bitter aftertaste.  Both berries are perfect as a jam or in a sweet dessert.

That’s why I like these mini muffins.  They are the perfect size for a quick snack.  The partridgeberry jam in the center gives you that little tartness, coupled with the sweetness of the muffin.

If you want to make them as a regular muffin, then you’ll have to bake them a little longer, and of course, add a little more jam.

Check out the recipe below and tell my your thoughts.  If you don’t have partridgeberry jam you can use your favourite flavour of jam you have on hand.  If you’re close to a certain Scandinavian furniture store, they carry lingonberry jam.  It’s the same thing but with a different name.


Partridge Berry Mini Muffins

These mini muffins are a great quick snack when you want something a little tart.
Course Dessert
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 3 dozen

Ingredients

  • 1 1/2 cups All purpose flour
  • 1 cup whole wheat flour
  • 1/2 cup granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 cup milk any fat will do (whole, 2%, 1%, or skim)
  • 1/2 cup butter melted
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/2 cup partridgeberry jam also known as lingonberry

Instructions

  1. Preheat your oven to 375F. Spray a mini muffin pan with non-stick spray. Set aside.
  2. In a large bowl, combine the flour, sugar, baking powder and salt with a wire whisk. In a medium bowl, beat the milk, melted butter, egg and vanilla extract with a fork until well blended. Add the milk mixture to the the flour mixture and stir until just combined.
  3. Using a #30 scoop (1 oz) scoop a level amount of the batter into each mini muffin pan cup. Take a disposable plastic bag and add the jam. Cut a small piece off one corner and squeeze a little bit of jam into the middle of the muffin batter. You'll only need about 1/2 teaspoon per muffin, if not less. Bake for 20 minutes and check with a toothpick for doneness.
  4. Allow the muffins to cool in the pans completely. Remove from the pan and sprinkle with icing sugar. Serve immediately. If you want to serve them later, then hold off on the icing sugar as it will get absorbed by the muffin and disappear.
    partridgeberry, mini, muffins, dessert, sweet

Recipe Notes

You may substitute your favourite jam if you can't find partridgeberry.